Email Updates & Site Feeds

All Entries
Tasting Notes Only
Follow via Twitter
For email updates please enter your email address:

Advert





latest on flickr

Photograph Showcase - © images by Andrew Barrow

Recent Posts

Categories

Latest Comments

on Apples and Vines - Hush Heath Vineyard (2) Tara wrote " Such a beautiful location isn't it? I love this wine, s... " [read more]

on Zampa Syrah 2008, Nashik Valley, India (2) Terry Lealan wrote " Have just tried the Zampa syrah and found it to be rath... " [read more]

on Viñas del Vero Tempranillo Cabernet Sauvignon Rosado (1) Fabio (Vinos Ambiz) wrote " Tempranillo Day. A small group of producers and wine-lo... " [read more]

on Vilarnau Rosé Cava (5) Mezzo Soprano wrote " I stumbled onto some great wines at the Chapel Down Vin... " [read more]

on Vina Pomol, Rioja, Spain (2) George Wroblewski wrote " Vina Pomal is an excellent winery - went there last yea... " [read more]

wine_blogger_logo.jpg
a uk wine blog
Creative Commons License
This weblog is licensed under a Creative Commons License.

Fleur de Luze, Bordeaux Blanc, 2007  Add/Read Comments



Related Posts:

Related:

Snooth Wine Search:



Share



Fleur de Luze, Bordeaux Blanc, 2007

Who ever makes scampi at home? A dish one may assume is now relegated to certain 'family' restaurants and frozen ready-meals. Of course the home-made version is leagues ahead of any ready-meal.

The inspiration for a little home deep-frying was a recommendation by Bordeaux Undiscovered in the press pack they supplied with a few samples. The match, Scampi with Tartare Sauce and this Bordeaux Sauvignon Blanc was sensational and highly recommended.



White Wine Review/Tasting NoteWine Tasting Note: Fleur de Luze, 2007, Bordeaux, France.
Stockist: Bordeaux Undiscovered [More on UKWOL] Price: £5.62 [More: Adegga / Snooth]
Fresh, light, gently grassy, lemony and refreshing. Hints of lime, grapefruit, apple and just a smidge of orange.

And simply THE best match for scampi - or in my case deep-fried, breaded prawns. Even handling the spiky tartare sauce wth aplom. Not being as forcefull as, say,a New Zealand, Sauvignon or as minerally as one for the Loire this, relativey simple, Bordeaux blanc seemed perfectly matched.


Scribblings Rating - 88/100 [3.5 out of 5]

Add or Read Comments ADD A COMMENT (2)
Previous Post: A Guide to the Wines of England & Wales Next Post: Wine and Food Matching - Ideas From A Recent Tasting
This entry Fleur de Luze, Bordeaux Blanc, 2007 is under Wine Tasting Notes



Comments

Based on your tasting notes this sounds like a perfect match for one of my favorite food items ever. Deep-fried prawns is one of those "if you could have a last meal" food items for me.

My question to you is about the Tartare, how much time do you recommend to let it sit, and do you recommend letting it do so in the refrigerator or at room temperature?

Not long - 20 minutes - and (covered) in the fridge is the answer!

While delicious I think my 'last meal' would have to be lamb sandwich with fresh mint sauce - I'm about to make it again to accompany a red Bordeaux... http://www.spittoon.biz/a_dish_for_howard_park_scotsda.html

Add a comment

Comments are moderated and will take awhile before appearing under the entry. Thanks for taking the time to comment...